Indian Cooking at Ease

Breakfast / Snacks
South Indian
Indo - Chinese
Indian Cuisine

Fruit Salad with Cashew Cream

Ingredients:

Fruits required
1 cup chopped pineapple (fresh or canned)
1 cup peeled, cored and chopped apple
1 cup, chopped banana
1 cup chopped musk melon
1 cup chopped chickoo/sapota
1 cup chopped papaya
(Or you can opt as per your requirement)
for the cashew cream
¾ cup cashews
½ tsp vanilla powder or 1 tsp vanilla extract. (optional)
sugar as required
chilled water

Instructions

Cashew cream: In a bowl take the cashews, rinse them well.Add water to the bowl and cover with a lid and keep in the fridge for 2-3hrs. Drain the water from the cashews. and Add cold water and Cashew in the blender again just about covering the cashews completely. Add some sugar and vanilla.Blend till smooth and creamy. Keep in the fridge.

For salad
1.Mix all the fruits in a large bowl. Add the whole cashew cream that we made. top up with some sliced pistachois or dry fruits of your choice.

Enjoy a healthy fruit dessert.

Dahi Aloo Indian Navratri Special

Dahi Aloo

by Unknown 9:43 AM

Ingredients:

Aloo (potatoes) - 2/3 medium, boiled and peeled
Ginger-finely sliced 1 tbsp
a pinch asafoetida
cumin seeds - 1 tsp
Garam masala - 1/2 tsp
Coriander powder - 2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Yogurt (curd) 1/2 cup
Green chillies 3-4
Ghee
few coriander leaves-chopped

salt to taste

Preparation:

1. Break the aloo (potatoes)into unevenly pieces.
2. Heat the ghee in a pan, add cumin and asafoetida. When the cumin splutters, add ginger and saute.
3. Add yogurt 1 tbsp at a time, stirring contunously until ... it is well blended.
4. Add garam masala, coriander, salt, turmeric and chilli powder. Stir
5.Add potatoes and green chillies, until they look slightly fried.
6.Add about 2 cups water, let them cook to 10 - 15 mints uncovered.

Serve aloo dahi wale hot, garnished with coriander leaves.

Indian Navratri Special

Aloo Tamatar

by Unknown 9:36 AM

Ingredients:

Potatoes - 2 medium
Tomatoes - 4-5 medium
Cumin seeds/jeera - 1 tsp
Red chili powder - ¼ tsp
Kali mirch powder (optional)- 1/4
Water
Ghee 1 or 2 tbsp
Coriander leaves for garnishing
rock salt/sendha namak to taste

Instructions:

1. Boil the potatoes in Cooker or pan.
2. Peel and dice them into small pieces.
3. Heat the ghee in a pan. add cumin seeds.
4. Add tomatoes and saute till they become soft.
5. Add red chili powder, black pepper and potatoes and stir.
6. Add 1 cup water and salt(as per taste).
7. Let the curry cook for 7-8 minutes or more on a low flame. mash few potato pieces with a spoon in the curry, to help in thickening the gravy.

Garnish with coriander leaves.

Breakfast Indian Navratri Special Snacks

Aloo Chat

by Unknown 9:28 AM

(image: from web)

Ingredients

Potatoes/aloo - 2 medium sized, peeled
Cumin powder - ½ tsp, roasted
Chaat masala powder - 1 tsp
Red chili powder/lal mirch powder - 1/2 tsp
Dry mango powder/amchur - 1 tsp (optional)Lemon juice - 1/2 tsp
rock salt or sendha namak to taste
Water to boil
Coriander or Mint leaves for garnishing the potatoes
Oil for shallow frying or deep frying.

Instructions:

1. Parboil the potatoes in a pressure cooker or pan in water(add salt in water)
2. Once the potatoes become warm, then peel and dice them (into large dice 3/14 or 1 inch).
3. Shallow or deep fry the diced potatoes(as per your requirement).
4. Drain on paper napkin.
5. In a bowl, add all the spice powders and salt to the potatoes.
6. Toss the potatoes to coat evenly.

7. Some lemon juice on the potatoes.

Garnish with coriander leaves or mint leaves.

Indian Mooli ki Bhurji

Mooli Ki Bhurji

by Unknown 5:00 AM

Ingredients:

White radish/mooli with leaves
Ajwain- 1/2 tsp

Cumin seeds - 1/2 tsp
Green chilies, chopped - 1-2
Asafoetida powder/hing
Mustard oil - 2 tbsp

Red Chili powder 1/4 tsp

Salt to taste

Instructions:

1. Rinse and peel the radish chop the radish roots finely. Also rinse the leaves and then chop then finely too.

2. Heat the mustard oil till it starts smoking.

3. Add the ajwain, cumin and fry for half a minute.

4. Now add the green chilles and asafoetida and fry for few mints.

5. Add the radish along with the leaves stir add salt & red chili powder and mix well.
6. Do not cover the pan.... let it cook on a medium flame for 10-12 mints.

pinwheel samosa Snacks

Pin wheel Samosa

by Unknown 12:57 AM

Ingredients:

For Filling:

    potatoes - 4 medium boiled peeled and roughly mashed
    1/2 cup green peas boiled
    1 teaspoon cumin seeds
    1 tablespoon green chili finely chopped
    2 teaspoons coriander powder
    1/2 teaspoon red chili pepper
    1/2 teaspoon garam masala
    1 teaspoon mango powder
    Salt, adjust to taste
    2 tablespoons cilantro finely

For Dough :

    1 cup all purpose flour (maida)
    2 tablespoons fine sooji
    1/2 salt
    3 tbsp oil
    Water

Method :

Dough:

1. Mix flour, salt, and oil. Add water to make soft dough.
2. Cover the dough with a damp cloth. at least 15-20 minutes.

Now for Filling for Samosa

1. Mix all the ingredients for filling.
2. Divide the filling in 2 parts.

For Pinwheels
1. Knead the dough for a minute.
2. Divide dough into two equal parts and roll .... equal diameter.
3. Spread one part of the filling evenly over one of the rolled dough, slightly press it.
4. Roll the sheet gently. Use a little water to seal the end of the sheet.
5. With a sharp knife slice the both ends then slice the log into ½ inch .

6. Mix the 3-4 tablespoons all purpose flour and 1/4cup water to make a thin batter.
7. Heat the oil in a frying pan.
8. Dip them in the batter one at a time and drop them slowly into the hot oil.
9. Fry the pinwheels until both sides are golden-brown.

Serve with chutney or sauce.

honey chilly potatoes Indo-chinese

Honey chilly potatoes

by Unknown 10:48 AM

Ingredients:

2 big potatoes (peeled and cut into French fries or in square cubes)
Salt to taste
1/4 tsp crushed garlic
5-6 tsp maida or cornflour
Friend onion rings - optional
Oil for frying

1/2 tsp crushed garlic
1/2 tsp red chilli powder
2 tsp vineger
1-2 tsp red chilli sauce(for kids 1/2 - 1 Teaspoon)
Tomato ketchup
3 tsp honey

Directions

1. Mix potatoes, salt, red chili powder,crushed garlic, 2 tsp tomato ketchup and then add cornflour to it

2 .Keep them in the refrigerator for 20-25 min.

3. Heat the oil and fry the potatoes till thry become golden brown

4. Heat 1-2 tsp oil and on slow flame add garlic and stir it. Then add vinegar ,red chili sauce, tomato ketchup, and cook on high flame for a one or half mint.

5. Add honey and cook for a min.

6. Add potatoes, salt and cook till sauces are thoroughly coated on potatoes.
7. Garnish while serving with some dry roasted sesame seeds.

Indian nuterela matar

Nuterela matar

by Unknown 10:33 AM

Ingredients :

Soya mince - 250 Gram
Onion -2 Large, chopped finely
  Tomatoes - 1 medium
Peas -150 Gram
Green chili - 2 Medium, chopped
Salt to Taste
   Cumin seeds
   Mustard seeds
Red chili powder - 1⁄2 Teaspoon
Turmeric powder -1 Teaspoon
Coriander powder -1 Teaspoon
Garam masala powder -1⁄4     Teaspoon
   Kasturi methi
Oil 2 Tablespoon

Directions

1. Soak the soya in warm water witj salt in a large bowl for around 10 - 15 minutes.

MAKING
2. Pour oil in the pressure cooker and let the oil get hot.
3. When the oil is hot, add cumin , mustard seed then add chopped onions and green chilies to it.
4. Saute the onions for a couple of minutes, until slightly brown. Then add tomatoes.
5. Thereafter, add peas to it and mix well.
6. Cook the peas and onions mix for around 10 minutes on lower flame
7. Now add all the seasoning and spices and stir well.
8. Thereafter, add soya to the peas and onion mix, add small amount of water in which it was soaked.
9. Mix well and cook the curry for around 5 minutes on high flame, or one whistle.

SERVING
10. Serve the soya sabzi with chapatti.